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This is one of those "what can I make with all the bits and bobs in my fridge" recipes. I do the same to soups and frittatas. It's the weekend, you've cooked all your weeknight meals, and now you have ends of carrots, three leaves of kale, some cold rice, a potato, etcetera hanging out in your fridge with no purpose. Resist the urge to throw these things away! They can have another life as a frittata, a soup, or in this case, as fried rice.

This might be one of the easiest dinners ever. It can be customized to serve as many or few people as you like, from dinner solo to dinner party. Traditionally, this Middle Eastern dish isn't served on toast, but I think it makes a nice addition. Shakshuka is an extremely versatile dish that can handle the addition of ingredients that might strike your creative fancy, and can be eaten for any meal of the day.

Spaghetti Carbonara is a classic. It usually consists of spaghetti noodles, bacon, eggs, cheese, and black pepper. However, many variations have come out of this simple dish, such as pancetta or guanciale instead of bacon, linguine or fettuccine instead of spaghetti, or the addition of ingredients like peas, onions, or cream; all highly controversial. This one is pretty straightforward and won't have you running to an Italian market for specialty pork or cheese.

I wish I was explaining how to make old fashioned donuts, but I have to admit that they came from a wonderfully normal donut shop in a pink box. But don't these donuts look great with our new layout? I love how the header images are now expanded to fill the window for even better close-up viewing.

This recipe is super simple, as most smoothie recipes are, so what are you waiting for? No need to be weirded out by having an avocado in your drink. It may seem weird, you may be saying "aren't avocados savory?" Don't worry. It adds a creaminess without imparting an overpowering flavor.

What's with the childhood stereotype that brussels sprouts are icky? I've never understood that. I don't think my mom even made brussels sprouts for us, but it is inherently ingrained into children that brussels sprouts are gross.

However, if you've tasted brussels sprouts roasted at a high heat, well seasoned, slightly charred and crispy on the outside, and perfectly soft on the inside then you know how good they can be. This recipe combines the perfect roast with a Vietnamese inspired spicy-sweet sauce, giving these veggies a little kick and pizzaz.

It's Super Bowl weekend! To add to the mania, it's here in San Francisco!

Admittedly, I do not enjoy football. Not even a bit. I've been trying to avoid Super Bowl City in downtown SF as much as possible, but my bus to get home is right in the middle of it. I try not to be the grumpy local shoving my way through the crowds of tourists, but it's hard not to when their slow meandering is threatening my ride home! Apologies to any tourists who have had to deal with me this week.

On the other hand, I enjoy Super Bowl parties for the food. People really up their snack game for these parties, and it's so fun to try all the finger foods. For this edition of Hot Links, I'm rounding up some of my favorite Super Bowl party recipes, as well as some that I'd like to try. Happy cheering this weekend!

DipsAli from Gimme Some Oven made a compilation post of all her Super Bowl dips. I love her Spinach Artichoke Dip, so I'm sure the others are great as well.